Categories: Breakfast
Ingredients
- Zest and juice of 1 lemon
- 1 1/2 cups evaporated milk
- 1 1/2 cups plus 1 tbsp cake flour
- 1/4 tsp salt
- 1 heaping tbsp baking powder
- 3 tbsp sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 heaping cup blueberries
- 2 tbsp butter, melted, plus extra butter for serving
- Warmed pure maple syrup
Directions
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Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir and let it sit for a few minutes to thicken.
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In a large bowl, combine the cake flour and salt. Add the baking powder and sugar. Crack an egg into the evaporated milk/lemon mixture and add the vanilla. Add the lemon zest to the evaporated milk mixture and stir to combine.
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Add the wet mixture to the dry ingredients, stirring it gently with a fork as you pour it in. Be careful not to overmix it. Then fold in a whole bunch of blueberries. Splash in a little more evaporated milk if it’s overly thick. It needs to be slightly pourable, not just ploppable. Finally, stir in the melted butter.
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Heat a heavy griddle over medium-low heat and add 2 tbsp of butter to the pan. Use a 1/4 cup measure to drop the batter into the pan. Then cook them on both sides until golden brown.
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Stack them, top with a big pat of butter, drizzles with warm syrup.